Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: veryolddog on November 10, 2013, 03:55:24 PM
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http://youtu.be/jG3ZvylS_2U
Thanks for watching if you did.
Ed
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I enjoy your videos Ed. Keep em coming :)
I know I wont be welcome in Texas after I say this. but I think a Chuck Roast has better flavor than a brisket. Don't get me wrong, I love my briskies but a chuckie just seems to tickle my taste buds.
Great cook my friend, sure glad you are back at it :)
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Nothing boring about your video Ed! Roast looks real yummy!
As far as the temperature difference between your pit and the Maverick, I
find that on my WSM the dome thermometer reads anywhere from 20 to 30 degrees
lower than what the Maverick is showing at grate level. I have no idea on why the
big difference. I could understand it more if it was reversed and the dome was higher
than the grate since heat rises. I know when using the Maverick with my Weber Performer
the lid temp and the Maverick are nearly identical. The same with my Grid Iron Pellet grill.
Maybe someone with more BBQ knowledge can advise. The last chuck roast I did was about
a 2 pound roast and even after taking it to 205 it would not pull with two forks or my bear claws.
Nothing wrong with the meat, it was good! Great post Ed!
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Looks like a good cook VOD. That beef did look mighty tasty!
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Like always... nice video Ed!
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Nice job, Ed.
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good job partner. :)
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Very nice, Ed, both the video and the food!
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I enjoy your videos Ed. Keep em coming :)
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